The suitability of freshwater chub (Leuciscus cephalus) and ide (Leuciscus idus) for canning was investigated. The average time to reach an Fo = 7.5 min at 115°C was 57 min; at 120°C, 35 min; and at 125°C, 26 min, in 3% brine packs. The best time and temperature combination for the aimed Fo value 7.5 and for a product of good quality was 57 min at 115°C. Significant changes in the moisture, protein, fat, ash, and salt content of canned chub and ide were observed. In the course of the processing, TVB-N content increased from 9.53 mg/100g to 25-37.1 mg/100g in ide and to 63.92 -81.10 mg/100g in chub, while TBA values were significantly decreased from 5.87-6.65 to 0.45-1.90 mg/1000g. Precooking in brine, and brine containing tartaric acid and/or polyphosphate, and processing at different time-temperature combinations had an influence on chemical composition. Increase in processing temperature and precooking in brine containing tartaric or polyphosphate significantly increased the texture force (p < 0.001) of the canned products as measured by Instron FTM equipped with Kramer Shear Cell. The texture force measurements correlated well with sensory panel scores. Pretreatment (brine, tartaric, polyphosphate) affected sensory panel scores. The canned products precooked in polyphosphate received the highest sensory scores and also exhibited the highest texture force.